Rump Steaks with Herb Butter

For the herb butter, pluck the parsley and tarragon from the stems and chop finely. Cut chives into fine rolls. Whip butter until creamy. Stir paprika, soy sauce, kitchen herbs, brandy, salt and pepper into butter until well blended.

Place the butter in a piping bag with a large nozzle and pipe onto a baking sheet lined with parchment paper. Chill.

Roughly dice the shallots and garlic with the skins on. Cut the roast beef into 4 pieces of 200 g each. Heat the clarified butter in a frying pan and brown the steaks well in it, turn to the other side and season with salt and pepper. Add the shallot and garlic cubes with the rosemary and thyme to the frying pan and roast the rump steaks over medium heat for another 5 min.

Serve the rump steaks with the herb butter.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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